Arroz com Churrasco de Ontem e Maionese Caseira

Cooking delicious arroz com churrasco de ontem e maionese caseira is easier than you think! This recipe brings together the flavors of yesterday's charcoal-grilled meat with a creamy, homemade mayonnaise. Here’s how to prepare this delightful meal.

Ingredients:

• Yield: Serves 4-6 people
• Arroz com churrasco de ontem: Leftover charcoal-grilled meat (beef or chicken), rice, and vegetables like onions, bell peppers, and carrots.
• Maionese caseira: Egg yolks, vinegar, salt, pepper, and oil.

To start, prepare the arroz com churrasco de ontem. Slice the leftover charcoal-grilled meat into thin strips. In a pot, combine the rice with the vegetables and a little broth or water. Add the sliced meat and heat until everything is warm.

While the arroz com churrasco de ontem is cooking, make your own maionese caseira. Start by whisking together egg yolks, vinegar, salt, and pepper. Slowly add a little oil while continuously whisking to ensure it emulsifies properly.

Few tips for perfect results: Use fresh eggs for the homemade mayonnaise, and make sure the vinegar is cold before starting. This will help keep your mayonnaise stable and creamy.

Once both components are ready, serve arroz com churrasco de ontem with generous dollops of your homemade maionese caseira. Enjoy this flavorful dish that combines the rich taste of yesterday's barbecue with the freshness of a home-cooked sauce.

Tips:

1. Avoid overcooking the rice; it should be al dente to match the flavors perfectly.
2. Adjust the amount of mayonnaise according to your taste and preference.